Eggplant is one of my favourite vegetables and like all produce, eggplant too is best when it’s locally grown and eaten shortly after it has been picked. Lots of recipes call for salting the eggplants and draining the dark liquid prior to cooking to get rid of the bitter taste. That step is not necessary when using fresh, sweet eggplants.
Eggplants tend to absorb oil like a sponge and you get to add more oil as you fry, less so with this recipe. Dipping the eggplant slices in beaten eggs prevent the excessive absorption of the oil and makes the dish lighter. This recipe is really simple, it calls for only a few ingredients and make for a good appetizer and leftovers are always welcome here! My mom makes fantastic sandwiches with leftover cold sliced roasted chicken, fried eggplant and sliced tomatoes on fresh baguettes!
- 2-3 medium eggplants
- 2 eggs, beaten
- Oil for frying
- Kosher salt or fleur de sel
Wash and trim the eggplants, peel the eggplant (like shown in the picture) using a vegetable peeler and cut into ½ inch slices. Heat the oil over medium high heat in a large skillet, dip the eggplant slices into the eggs and fry on both sides until golden. Drain on paper towels, season with salt and serve at room temperature.